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Get Inspired

  • A Filet Mignon in Disguise

    The teres major is a tender cut of beef that is starting to gain traction in the foodservice landscape, and for less cost than the pricier tenderloin or filet mignon.

  • Put A Splash In Your Summer

    This summer, try revving up your drink offerings with these creative twists that are not only easy to implement, but also help to drive up profits!

  • West Creek French Fries

    Making Friends with French Fries

    French Fries are used to the spotlight. Whether served on a plate alone in the purest fashion with just a sprinkle of salt and a side of ketchup, or combined with a variety of other flavors and served as an appetizer to share, French fries are a welcome addition to your menu, and a common order for your customers.

  • Roma Pesto

    Spreading the Love with Pesto Sauce

    Pesto sauce is capable of many things – first and foremost it’s important to realize that even the smallest dab of this flavorful sauce can transform a dish into something really special. Garlic, basil, and olive oil, what’s not to love? Our Roma line of pesto sauces has a plethora of flavors to keep your dishes fresh and your flavors bold.

  • West Creek Eggs

    Which Came First, the Carton, or the Egg?

    With the resurgence of the popularity of the morning meal, maybe it’s time you rethink one of the biggest parts of your breakfast menu – your egg selection. Have you thought about, say, our West Creek liquid eggs? Our West Creek brand has a large variety of different types of egg products that can save you time in the kitchen, all while assuring you (and your customers) that you are using a safe product that you can rely on day in and day out.

  • Flour

    A Lesson on Flour

    Use our Flour 101 Guide to help you learn about the many types of flour, and the best uses and practices for each one. A simple change-up might be just what your bread or cake needs to get it to just the right texture.

  • Burger

    Take a Bite. Hometown Style.

    Despite several regional differences in cuisines across the country, there are a few dishes that always have mass appeal, regardless of time of year or location. Whether you’re at the beach in the Carolinas, seeing for yourself whether or not everything is really ‘bigger in Texas’, or gazing in wonder at the expanse of the Pacific, it’s never a bad time to take a bite of a burger.

  • Trends for Fall 2013

    Restaurant Trends for Fall 2013

    It's Fall...time for sweaters, scarves, hot drinks on cold mornings, and new flavors to incorporate into your menus. Your customers will expect your menu to reflect the new produce, game, and seasonings that denote Fall, so make sure you're living up to their expectations. From Chef Ron Warner himself, here are a few trends coming up for this season.

  • Let Your Desserts Work for You

    Let Your Desserts Work for You

    Variety is a beautiful thing. A change in the seasons each year can allow for a change-up to your menu, and we all know that your favorite patrons are always looking for new favorite dishes to interest and inspire their palates. Here are some great ways to market some on-season desserts in your establishment, and hopefully increase your check averages each time a piece of cake or pie sounds too delicious to pass up.

  • Roma Zucchini Sticks

    Appetizers or Small Plates? Can't it be both?

    Don't underestimate the appeal of smaller portions.